From Paulette Vickery's Recipe Collection

Butter Vanilla Sauce

sauces

1 pint cream
2 cup granulated sugar
2 cup light corn syrup
3 tablespoon butter
1 teaspoon vanilla
3/4 cup crushed pecans

Cream butter and sugar together. Combine with cream and corn syrup. Cook over medium heat until mixture reaches a rolling boil. Remove from heat and add vanilla and nuts. Mix thoroughly. Serve over fruit cobblers, plain cake, or bread pudding. Makes 2 pints sauce.

Yield: 6 servings




** **